General Manager

Nature and Scope of Position

The General Manager is responsible for the management of all aspects of the ABRH restaurant operation. The General

Manager will uphold the company’s vision, values and culture.

Essential Duties

The primary role of the General Manager is management of the ABRH restaurant in which the General Manager is

assigned, in accordance with the Company’s goals, policies and standards. The General Manager’s primary duty includes

the exercise of discretion and independent judgment with respect to matters of significance, including the following

accountabilities:

Team Members

• Manages the workforce in the restaurant with responsibility to recruit, interview, select, hire and train team

members; plan, direct and evaluate their work; set and adjust their rates of pay and hours of work; handle

complaints and discipline; and performance management including make decisions regarding promotions,

discipline, terminations and other changes in status.

• Creates a positive workplace environment by setting the tone with the Vision, Values, and Culture of the

organization for both the guests and team members. Holds others accountable for professional workplace

interactions.

• Positive leadership by maintaining a positive work environment and encouraging enthusiasm with guest focus,

productivity, respect, and commitment to company objectives.

• Demonstrates responsibility for all aspects of the restaurant and able to complete all of the jobs as well as be

willing to do anything necessary to make sure that needs of the guests are met.

• Aligns with Operations Director and Human Resources for Team Member progressive discipline situations and

approves any Team Member separations in the restaurant.

• Establishes open communication practice with restaurant and expectations of guest service levels and

contributions by each team member role. Sets example for pre-shift meetings, checks with each person

individually on how work is going, and communicates updates at management and all-team meetings.

• Audits to ensure compliance with applicable federal, state, and local laws including partnering with Operations

Director and Human Resources in regards to hiring practices, workers compensation, leaves of absences,

disability considerations, progressive discipline, investigations, suspensions, and potential terminations.

• Demonstrates a passion to serve by providing guidance in the development of all management personnel in their

completion of the Next Step Management Development Program and MIT Training.

Guest Experience and Product

• Leads team approach to enthusiastically welcome all guests ensuring quality of operations, personalized

customer attention and team member development.

• Monitors proper execution of all company food handling procedures and recipes.
• Ensures the delivery of quality food and services through the purchasing and management of food and non-food

items.

• Ensures all team members have appropriate knowledge on food safety and regulations to receive acceptable

scores on external health department inspections and internal quality restaurant evaluation audits.

• Acquires acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while

adhering to company guidelines for financial responsibility.

• Generates opportunities to establish relationships with the local community and participate in company sponsored

programs. Tracks success of events and seeks on-going local marketing partnerships.

Profitability

• Manages the profitable operation of the restaurant.
• Drives and builds sales by providing direction, setting goals, coaching, developing, and delegating to deliver

excellent service and increase guest count and loyalty.

• Delivers consistently balanced business results through accurate forecasting, budgeting, analyzing variances,

inventory levels, recipes, portion sizes, food cost control, and accurate scheduling and labor management. Takes

appropriate corrective actions as needed to meet financial objectives.

• Supervises food and other deliveries to ensure correct quality and quantity received from vendors. Maintains and

audits food and non-food inventory levels in accordance with company guidelines.

• Maintains highest standards of quality for atmosphere, food, and service through overall restaurant and property

cleanliness, sanitation, and facilities management. Establishes weekly deep cleaning planning for the dining room

and kitchen. Works with facilities department to manage relationship with external vendors.

• Responsible for proper management of the facility and equipment using preventive maintenance, energy

conservation, repairs and security measures while ensuring that safety, sanitation and cleanliness requirements

are met.

• Monitors accurate and timely completion of restaurant administrative activities including cash control, bank

deposits, proper scheduling, and financial reporting.

• Updates job knowledge for oneself and management team by participating in education opportunities; reading

professional publications; maintaining personal networks; and participating in professional organizations.

Qualification Requirements:

• Must be 18 years or older for our family dining restaurants and 21 years or older in our casual dining restaurants.
• Must be able to meet varying demands of restaurant operations, including working flexible hours and a variety of

shifts.

Certifications or Licenses

• Valid driver’s license and car insurance.
• Certification and recertification through ABRH Management Training Program(s) is required after hire.
• Completion of ABRH Next Step Management Development program is required.
• Serve Safe Food and/or Serve Safe Alcohol Certification also a plus.

Skills and Knowledge

• Possesses a thorough understanding of operating and management techniques as they apply to the restaurant

industry.

• Strong leadership, communication and organizational skills are essential, as well as problem solving, decision

making, team building, analytical thinking, and motivational approach.

• Ability to read and analyze financial statements, troubleshoots when necessary and quickly respond to

information.

• Exercises discretion and independent judgment with respect to matters of significance.
• Must be able to display ongoing proficiency in the use of all restaurant equipment.
• Ability to communicate the English language clearly, simply and accurately through both proper written and verbal

skills.

• Bilingual is a plus.
• Uses sound judgment in day-to-day decisions by applying the company’s vision, values and culture.
• Basic computer knowledge of Microsoft Office applications, Internet, and POS systems.

Education and Experience

• A degree in Hospitality, Business, or Hotel/Restaurant Management or other related field is preferred.
• Minimum 5 years restaurant management experience.
• Proven track record of achieving results and building a winning team.